Photograph of the finished Hwajeon sweet rice cake

Korea · Bánh nếp hoa mùa xuân Hwajeon

Hwajeon sweet rice cake

40 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Glutinous rice flour Glutinous rice flour 1.1 lb
  • Photograph of Edible flowers Edible flowers 24 heads
  • Photograph of Sugar Sugar 3.5 oz
  • Photograph of Honey Honey ⅓ cup
  • Photograph of Oil Oil ½ cup
  • Photograph of Salt Salt 0.1 oz

Method

  1. 1 Knead the glutinous rice flour with boiling water and salt; the water must be very hot for the dough to be pliable and elastic.
  2. 2 Knead for another 10 minutes until the dough is smooth like modeling clay, then wrap it tightly to prevent it from drying out.
  3. 3 Wash the flowers, remove the stamens, and let them dry completely on paper.
  4. 4 Press the dough into a thick, round disc and fry over very low heat so that the pancake cooks through without blistering.
  5. 5 Flip the pancake, place the flower on the cooked side, press gently, and drizzle with honey and sugar mixture before serving.

With an appliance

  • Air fryer 39 min

    Replace steps 4 and 5: spray oil on both sides of the glutinous rice cake, fry at 180 degrees for 9 minutes, flip at the 5th minute, then place the flower on top and fry for another minute; drizzle with honey when serving.

Start cooking